WildWill
Well-known member
What are you guys trying to reach for the internal temp of your pastrami? I've heard everything from 130-145. Did 140 degrees last time seemed like to long.
Pastrami?
- Thread starter WildWill
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brocksw
Well-known member
I use Ruhlman’s recipe and it says 150. But most of the recipes I’ve seen also recommend braising at 275 before serving to improve tenderness.
kwyeewyk
Well-known member
Damn guess I've been overcooking them, thought they needed to get to around 200 like a brisket! Are you talking beef brisket pastrami or game meat?
LuketheDog
Well-known member
The last few I did I started on the smoker for an hour and then finished with the sous vide at 145 for a couple hours, they stay real juicy.
WildWill
Well-known member
Game meat.
That sounds like a good idea I'm trying to make it come out a little less dry.
huntin24/7
Well-known member
I follow the meateater pastrami recipe exactly except I don’t steam it at at the end. That has made it worse for me. I go to an internal temp of 145. Very good stuff.
VAspeedgoat
Well-known member
I read a lot of stuff about the low temp needed. I went to 150 as well. But what I'll say is once I got distracted and it went to 180 and it was still ok. But 150 seems like a good mark. I wrap it loosly in foil so smoke still gets in but they sit in the juice while cooking. I think that helps it.
SD_Prairie_Goat
Well-known member
145+ for me. But I also use it more like jerky so I want more dry so it's able to be thrown in a pack for a day or two without molding
Gellar
Well-known member
Hank says 145. And the pastrami I’ve made using that recipe is like crack.
honest-food.net
Venison Pastrami Recipe - How to Make Venison Pastrami
Venison pastrami you can make at home. This is a classic venison pastrami recipe that can be make with any deer roast, or you can use beef.
honest-food.net
LuketheDog
Well-known member
Hank says 145. And the pastrami I’ve made using that recipe is like crack.
Venison Pastrami Recipe - How to Make Venison Pastrami
Venison pastrami you can make at home. This is a classic venison pastrami recipe that can be make with any deer roast, or you can use beef.
It's so freaking good, I use his recipe until the end when I stick it in the sous vide.
Charcuterie book says take beef to 150, but keep it below that as long as possible for a heavy smoke, then steam/reheat for a few hours until tender. I usually just slice really thin, so not a big deal if it's not super tender.
kwyeewyk
Well-known member
I think when I cooked beef pastrami to 200 the flavor was good and it was tender but it seemed over rendered so the fat had liquefied instead of staying marbled.
